Andrew Lekashman
Paneer Sandwich
Grilled sandwich with spiced paneer (Indian cottage cheese), green chutney, vegetables.
Paneer Puff
Puff pastry with spiced paneer filling.
Paneer Pav Bhaji
The vegetarian Mumbai upgrade to the city's griddle dish: mild paneer cubes folded into a butter-soaked vegetable mash with toasted pav. A restaurant move that spends two ingredients the kitchen.
Paneer Paratha
A whole-wheat pocket sealed around spiced crumbled paneer and griddled on a tawa. The stuffed wheat bread the Manasollasa set down around 1130 CE, filled with cheese instead of jaggery.
Paneer Naan
Spiced paneer carried inside a leavened naan, slapped onto a tandoor wall and pulled blistered. The bread the poet Amir Khusrau set down at the Delhi court around 1300 CE.
Paneer Kulcha
The kulcha is a soda-leavened maida round, the line that parts it from yeasted naan; stuffed with fresh paneer it is the dairy-rich pick of the Amritsar cart and of tandoor menus.
Paneer Kathi Roll
Kolkata's commuter roll gone meatless: yogurt-marinated paneer charred soft, laid in a flaky egg-coated paratha with raw onion, green chutney, and lime.
Paneer Frankie
Mumbai's frankie gone vegetarian: dry-browned paneer in a soft egg-washed maida wrapper, with vinegar-soaked onion and the guarded frankie masala, rolled in paper.
Paneer Dosa
A fermented rice-lentil crepe folds around spiced paneer instead of potato, and the cheese holds its shape as separate cubes because acid, not rennet, is what set it.
Paneer Chilli Sandwich
Indo-Chinese chilli paneer, the wok reduced dry until the cubes glaze, pressed hot into buttered white bread with capsicum and onion still crunching.
Paneer Bread Roll
Crustless white bread flattened into a wrapper, sealed at a wet seam around dry spiced paneer and deep-fried to a gold log that shatters onto a soft cheese centre. A north Indian tea-stall snack.
Paneer Bhurji Sandwich
Paneer bhurji cooked dry enough to hold a press: crumbled cheese scrambled with onion, tomato, and chilli, sealed between slices with a grated-cheese binder, griddled until the crust cracks.
Paneer Bhurji Pav
Paneer never sets like egg, so the cooked masala does all the binding in paneer bhurji pav: a loose spiced cheese scramble scooped with soft buttered pav at the Mumbai evening cart.
Palak Paratha
A whole-wheat paratha green to its core, spinach blanched and pulped into the dough, laminated on the tawa, folded by hand around pickle, curd, or a dry sabzi.
Noodle Sandwich
Dry schezwan Hakka noodles pressed between buttered white bread, but for most of India the noodle is Maggi, the two-minute packet Nestlé launched in 1983 and the country nearly lost to a 2015 ban.
Noodle Frankie
Indo-Chinese fusion; hakka noodles wrapped in chapati.
Naan
Leavened tandoor-baked flatbread; refined flour, yogurt, yeast, baked in clay oven until puffy with charred spots. Base for many sandwich...
Mysore Masala Dosa
Dosa spread with red chutney (chili-based), then filled with potato masala—spicier than regular masala dosa.
